Dissertations / Theses on the topic 'Bananas Ripening'

Orientador: Rogério Lopes Vieites<br>Banca: Giuseppina Pace P. Lima<br>Banca: José Maria Monteiro Sigrist<br>Resumo: A banana é considerada uma fruta altamente perecível em virtude de sua alta taxa respiratória, fazendo-se necessário o uso de tecnologia pós-colheita para aumentar a vida útil. Devido a isso, objetivou-se nesse trabalho avaliar o efeito da radiação gama, associada ao amadurecimento artificial e ao armazenamento refrigerado, nas qualidades físicas, físico-químicas, químicas e sensoriais das bananas 'Prata' e 'Nanica', determinando-se as doses adequadas para a sua conservação pós-colheita. Foram utilizadas bananas dos cultivares Prata e Nanica adquiridas na Fazenda Shangri-lá, cidade de Bauru-SP, onde foram climatizadas (amadurecimento artificial) para simular as condições reais de comercialização, transportadas até a EMBRARAD (Cotia-SP), onde foram submetidas aos tratamentos com diferentes doses de irradiação com 60Co no irradiador "JS7500":T1- testemunha (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy e T6 - 1,0 kGy. A seguir foram transportadas para Botucatu-SP e armazenadas em câmara fria (à temperatura de 14l1°C com 80 a 85% de umidade relativa), durante 12 dias para os frutos da bananeira 'Prata' e 21 dias para os frutos da bananeira 'Nanica'. As análises foram realizadas a cada 1 dia para a banana 'Prata' e a cada 2 dias de armazenamento para a banana 'Nanica', avaliou-se a perda de massa fresca, coloração da casca, incidência de doenças, respiração e conservação pós-colheita para o grupo controle e firmeza, sólidos solúveis, acidez titulável, "Ratio", pH, relação polpa/casca, açúcares redutores, amido e potássio para o grupo parcela. Também foram realizadas análises sensoriais aos 3, 9, 15 e 21 dias de armazenamento...(Resumo completo, clicar acesso eletrônico abaixo)<br>Abstract: The banana is considered a highly perishable fruit due to its high respiration rate, being necessary the use of post-harvest technology in order to increase its useful life. Thus, in this report, the aim was to assess the gamma radiation effect, associated with artificial ripening and refrigerated storage, in terms of physical, physical-chemical, chemical and sensorial characteristics of 'Prata' and 'Nanica' varieties, determining the suitable rates for its pos-harvest conservation. Prata and Nanica cultivars were used, which were acquired at Fazenda Shangri-lá, in Bauru/SP, where they were climatized (artificial ripening) in order to simulate the real commercialization conditions, transported to EMBRARAD (Cotia/SP) where they underwent treatments with different radiations rates with 60Co on "JS7500" irradiator: T1 - control (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy and T6 - 1,0kGy. Then, they were transported to Botucatu/SP and stored in a cold chamber (at 14l1°C with 80 to 85% relative humidity), for 12 days for 'Prata' banana fruit and 21 days for 'Nanica' banana fruit. The analyses were carried out every single day for 'Prata' banana and every two storage days for 'Nanica' banana. The fresh weight loss, peel color, disease incidence, respiration and pos-harvest conservation for the control group and firmness, soluble solids, titratable acidity, "Ratio", pH, peel/pulp rate, reducing sugars, starch and potassium for the installment group. Also, sensorial analyses were carried out at 3, 9, 15 and 21 storage days...(Complete abstract click electronic access below)<br>Mestre

Made available in DSpace on 2014-06-11T19:24:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2005-02-11Bitstream added on 2014-06-13T19:31:27Z : No. of bitstreams: 1 manoel_l_me_botfca.pdf: 577800 bytes, checksum: 440d4602e2e19bfc4ddff558da5e5285 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Universidade Estadual Paulista (UNESP)<br>A banana é considerada uma fruta altamente perecível em virtude de sua alta taxa respiratória, fazendo-se necessário o uso de tecnologia pós-colheita para aumentar a vida útil. Devido a isso, objetivou-se nesse trabalho avaliar o efeito da radiação gama, associada ao amadurecimento artificial e ao armazenamento refrigerado, nas qualidades físicas, físico-químicas, químicas e sensoriais das bananas 'Prata' e 'Nanica', determinando-se as doses adequadas para a sua conservação pós-colheita. Foram utilizadas bananas dos cultivares Prata e Nanica adquiridas na Fazenda Shangri-lá, cidade de Bauru-SP, onde foram climatizadas (amadurecimento artificial) para simular as condições reais de comercialização, transportadas até a EMBRARAD (Cotia-SP), onde foram submetidas aos tratamentos com diferentes doses de irradiação com 60Co no irradiador JS7500:T1- testemunha (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy e T6 - 1,0 kGy. A seguir foram transportadas para Botucatu-SP e armazenadas em câmara fria (à temperatura de 14l1°C com 80 a 85% de umidade relativa), durante 12 dias para os frutos da bananeira 'Prata' e 21 dias para os frutos da bananeira 'Nanica'. As análises foram realizadas a cada 1 dia para a banana 'Prata' e a cada 2 dias de armazenamento para a banana 'Nanica', avaliou-se a perda de massa fresca, coloração da casca, incidência de doenças, respiração e conservação pós-colheita para o grupo controle e firmeza, sólidos solúveis, acidez titulável, Ratio, pH, relação polpa/casca, açúcares redutores, amido e potássio para o grupo parcela. Também foram realizadas análises sensoriais aos 3, 9, 15 e 21 dias de armazenamento...<br>The banana is considered a highly perishable fruit due to its high respiration rate, being necessary the use of post-harvest technology in order to increase its useful life. Thus, in this report, the aim was to assess the gamma radiation effect, associated with artificial ripening and refrigerated storage, in terms of physical, physical-chemical, chemical and sensorial characteristics of 'Prata' and 'Nanica' varieties, determining the suitable rates for its pos-harvest conservation. Prata and Nanica cultivars were used, which were acquired at Fazenda Shangri-lá, in Bauru/SP, where they were climatized (artificial ripening) in order to simulate the real commercialization conditions, transported to EMBRARAD (Cotia/SP) where they underwent treatments with different radiations rates with 60Co on JS7500 irradiator: T1 - control (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy and T6 - 1,0kGy. Then, they were transported to Botucatu/SP and stored in a cold chamber (at 14l1°C with 80 to 85% relative humidity), for 12 days for 'Prata' banana fruit and 21 days for 'Nanica' banana fruit. The analyses were carried out every single day for 'Prata' banana and every two storage days for 'Nanica' banana. The fresh weight loss, peel color, disease incidence, respiration and pos-harvest conservation for the control group and firmness, soluble solids, titratable acidity, Ratio, pH, peel/pulp rate, reducing sugars, starch and potassium for the installment group. Also, sensorial analyses were carried out at 3, 9, 15 and 21 storage days...(Complete abstract click electronic access below)

A banana é um fruto consumido no mundo todo e, ao contrário do que acontece na maioria dos países nos quais predomina o grupo Cavendish, uma grande variedade de cultivares são consumidas nas diferentes regiões do Brasil. No entanto, as informações bioquímicas e fisiológicas a respeito das cultivares consumidas no país são ainda restritas e, apesar de serem muito diferentes entre si, são tratadas da mesma maneira na pré e pós-colheita, o que muitas vezes compromete a qualidade do fruto. Diante disso, dois pontos são fundamentais para a obtenção de frutos de melhor qualidade: a definição do ponto de colheita e o tratamento dos frutos com etileno após a colheita. Hoje a colheita é feita em função do diâmetro dos frutos e o tratamento com etileno é o mesmo para todas as cultivares. Porém, frutos com o mesmo diâmetro nem sempre estão no mesmo estágio de maturidade fisiológica e, usualmente, o tratamento pós-colheita feito com etileno, visando o amadurecimento mais rápido e uniforme dos frutos, não segue nenhuma orientação técnica. A consequência da falta de critérios definidos para a colheita e para a aplicação de etileno resulta em bananas com baixa qualidade e com vida-de-prateleira curta. A produção de banana é dificultada pelos problemas fitossanitários que ocorrem nas plantações, incluindo doenças como as Sigatokas Negra e Amarela e o Mal-do-Panamá. Tendo em vista a ameaça que as doenças da bananeira representam e os prejuízos que podem causar, a introdução de cultivares resistentes é a melhor forma para reduzir a pressão desses patógenos sobre a cultura. Por ser resistente às Sigatokas e ao Mal de Panamá este trabalho visou conhecer melhor a cultivar Thap Maeo (Musa acuminata AAB cv. Thap Maeo) que tem como defeito principal uma vida-de-prateleira muito curta. Os objetivos deste trabalho foram: (1) estabelecer o ponto de colheita das bananas da cultivar Thap Maeo utilizando a metodologia da soma de temperatura a que a planta está exposta durante o desenvolvimento dos frutos; (2) estabelecer, a partir da caracterização físico-química dos frutos, o teor ideal de etileno exógeno para promover o amadurecimento uniforme dos frutos e, (3) estudar o balanço hormonal no amadurecimento dos frutos. Em uma primeira etapa foi implantado um experimento de campo para determinar a Temperatura Base e a Idade Fisiológica Máxima para esta cultivar. Estes parâmetros são necessários para o cálculo da idade fisiológica e na determinação do ponto de colheita. Com o término desta etapa, foram realizadas colheitas de frutos em diferentes épocas do ano para confirmar a metodologia usada. Foi possível estabelecer uma metodologia para estimar o ponto de colheita dos frutos de acordo com a estação do ano em que estes se desenvolveram. Para estabelecer o teor ideal de etileno exógeno aplicado na pós-colheita, os frutos foram testados com diferentes concentrações de etileno (0 a 1000 ppm) em dose única. Os resultados indicam que mesmo as menores concentrações de etileno aplicadas promovem o amadurecimento uniforme dos frutos, sem diferenças aparentes entre os tratamentos. Além disso, as análises do perfil de compostos voláteis da polpa indicam que a maior diferença entre o aroma dos tratamentos é entre frutos tratados e não tratados. Os frutos que não foram tratados apresentaram maior quantidade de compostos identificados. Em todas as colheitas realizadas, o período entre o início do amadurecimento e o amadurecimento completo dos frutos foi consideravelmente curto se comparado a bananas do subgrupo Nanica. Para melhor compreender estes resultados, além do etileno, foram quantificados os teores livres dos hormônios ácido indol-3-acético (AIA) e ácido abcísico (ABA). Em comparação com estudos anteriores, com cultivares do subgrupo Nanica, a cultivar Thap Maeo produz mais etileno e ABA durante o amadurecimento, além de apresentar menores teores de AIA quando verde. Estas diferenças hormonais podem explicar o curto período de amadurecimento desta cultivar.<br>Banana is an important staple food. Unlike the world Market, which has only the Cavendish Bananas as export bananas, Brazilian market has many Bananas varieties. However, biochemical and physiological information about these varieties are still scarce and different bananas cultivars are treated the same way in pre or post-harvest, which often affects the quality of the fruit. In this context, two issues are important to reach best fruit quality: definition of harvest time and the exogenous ethylene treatment. Now a day the harvest time is defined by the diameter of the fruits and the ethylene treatment is equal for all cultivars. However, fruits with the same diameter not always are in the same development grade and the post-harvest ethylene treatment, aiming a faster and uniform ripening, does not follow any technical recommendation. The consequences for the lack of criteria in the harvest and for the ethylene treatment might be a low quality and shelf life banana. Banana production is hampered by plant health problems occurring in the production fields, including the diseases such as the Sigatokas and the Panama Wilt. Given the threat of the banana diseases, and the damage they can cause, the introduction of resistant cultivars is the best way to reduce the pressure of these pathogens on this crop. Being resistant to Sigatokas and Panama diseases, this work aimed to know better the cultivar Thap Maeo (Musa acuminata AAB cv. Thap Maeo) whose main defect is a short shelf life. The objectives of this work were: (1) to establish the harvest time of Thap Maeo bananas using the thermal sum techniques, (2) using the physico-chemical characterization of the fruit, establish the ideal concentration of exogenous ethylene to promote uniform ripening of fruits and (3) study the hormonal balance in the fruit ripening. The first step was a field experiment to determine the base temperature and the maximum physiological age. These parameters are used to calculate the thermal sum. The next step was to harvest fruits from different times of the year to confirm the methodology. It was established a methodology to estimate the harvest time according to the season in which the fruit has developed. Five ethylene concentration were tested (0-1000 ppm). Results showed that even the low ethylene concentration applied could promote the uniform ripening of the fruits with no apparent differences between the treatments. Furthermore, the analysis of volatile compounds in the pulp indicate that the major difference between the aroma of treatments is between treated and untreated fruits. The fruits that were not treated showed a higher amount of identified compounds. For all harvested fruits, the period between the ripening start and full ripening of the fruit was short when compared to the Nanica bananas. Levels of the hormones indole-3-acetic acid and abscisic acid, in addition to ethylene, were quantified to better understand these results. Compared to previous studies, with cultivars of Nanica subgroup, the cultivar Thap Maeo produce more ethylene and ABA during ripening, and have lower IAA level in the green stage. These hormonal differences may explain the short maturity period of this cultivar.

A banana tem grande importância econômica, é a fruta mais produzida no mundo, e o Brasil é o segundo maior produtor. É uma fruta altamente perecível, de rápida maturação, sensível a choques mecânicos, suscetível a descoloração, ao amolecimento excessivo e a patógenos na fase pós-colheita. As mudanças ocorridas durante o amadurecimento levam a uma vida de prateleira muito reduzida e são dependentes da expressão de diversas proteínas. Portanto, a identificação de proteínas associadas com essas modificações pode contribuir para a melhor compreensão da regulação do amadurecimento e auxiliar no aprimoramento das estratégias de conservação pós-colheita e melhoria da qualidade dessa fruta. Através da análise proteômica diferencial podem ser identificadas proteínas com variação de abundância durante o amadurecimento e que estejam envolvidas nesse processo. O presente trabalho teve por objetivo comparar os mapas protéicos de polpa de banana (Musa acuminata cv. nanicão) nas fases pré-climatérica e climatérica, e a identificar spots de proteínas que diferem em abundância nesses dois estádios, através da eletroforese bidimensional acoplada à espectrometria de massas. Neste trabalho foram utilizadas três amostragens distintas de frutas, de modo a minimizar o efeito da variabilidade biológica, não relacionada com o amadurecimento. Para a obtenção dos perfis protéicos foi utilizada a metodologia 2D-DIGE. Os géis obtidos foram analisados com o software PDQuest e para a análise estatística foi utilizado o teste T. Chegou-se a uma lista de 50 spots que foram recortados dos géis, sendo as proteínas digeridas e seqüenciadas por espectrometria de massas. Destas proteínas, 26 tiveram a provável identidade apontada pela comparação com o banco de dados MSDB, empregando o software Mascot. A maioria das proteínas identificadas apresenta provável função durante o amadurecimento da banana e podem estar relacionadas com processos bioquímicos relacionados com a qualidade da fruta.<br>Banana has great economic importance, is the most widely produced fruit in the world, and Brazil is the second largest producer. It is a highly perishable fruit, ripening fast, sensitive to mechanical shock, susceptible to discoloration, excessive softening and pathogens in the post-harvest. The changes during ripening leads to a very limited shelf life and are dependent on the expression of several proteins. Therefore, the identification of proteins associated with these modifications may contribute to better understanding the regulation of maturation and help to improve strategies for post-harvest preservation and improvement of this fruit. Through differential proteomics analysis could be identified proteins with a range of abundance during ripening and that could be involved in this process. This study aimed to compare the protein maps of banana pulp (Musa acuminata cv. nanicão) in pre-climacteric and climacteric phases, and identify protein spots that differ in abundance in these two stages by two-dimensional electrophoresis coupled to mass spectrometry. In this study we used three different fruits samples, to minimize the effect of biological variability, non-ripening related. To obtain the protein profiles was used 2D-DIGE methodology. The gels were analyzed with the PDQuest software and Student´s t-Test was used to statistical analysis. A list of 50 spots differential acumulated were detected and then were extracted of gels, protein digested and sequenced by mass spectrometry. Of these proteins, 26 had the probable identity indicated by comparison with the MSDB database, using Mascot software. Most of the identified proteins has probable function during banana ripening and may be related to biochemical processes related to fruit quality.

Made available in DSpace on 2014-06-11T19:31:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-12-15Bitstream added on 2014-06-13T21:02:48Z : No. of bitstreams: 1 manoel_l_dr_botfca.pdf: 2400210 bytes, checksum: 180fb3313efddc72cd992ab53fad4635 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Objetivou-se no primeiro experimento avaliar o uso da radiação gama, na dose de 0,4 kGy, na redução da temperatura de armazenamento da banana ‘Nanica’, enquanto que no segundo experimento avaliou-se a qualidade da banana ‘Nanica’ irradiada a 0,4 kGy e climatizada em diferentes horas após a colheita. No primeiro experimento as bananas ‘Nanica’ foram adquiridas na Fazenda Taperão, cidade de Brotas (SP), enviadas a CBE (Companhia Brasileira de Esterilização-Cotia-SP) para irradiação e contituição dos seguintes tratamentos: T1 (frutas irradiadas a 0,4 kGy e armazenadas a 16±1°C); T2 (frutas irradiadas a 0,4 kGy e armazenadas a 14±1°C); T3 (frutas irradiadas a 0,4 kGy e armazenadas a 12±1°C); T4 (frutas não irradiadas e armazenadas a 16±1°C); T5 (frutas não irradiadas e armazenadas a 14±1°C) e T6 (frutas não irradiadas e armazenadas a 12±1°C). No segundo experimento as bananas ‘Nanica’ adquiridas na Fazenda Sacramento, cidade de Avaré (SP), também foram separadas em lotes de acordo com a definição dos tratamentos: BNINC (frutas não irradiadas e não climatizadas); BINC (frutas irradiadas a 0,4 kGy e não climatizadas); BNIC-0 (frutas não irradiadas e climatizadas no dia da colheita); BIC-24 (frutas irradiadas a 0,4 kGy e climatizadas 24 horas após a colheita); BIC-48 (frutas irradiadas a 0,4 kGy e climatizadas 48 horas após a colheita); BIC-72 (frutas irradiadas a 0,4 kGy e climatizadas 72 horas após a colheita) e BIC-96 (frutas irradiadas a 0,4 kGy e climatizadas 96 horas após a colheita), levadas a CBE (Jarinu-SP) para irradiação e posteriormente a climatização em Bauru (SP). Os frutos do primeiro experimento foram armazenados em B.O.D do Departamento de Gestão e Tecnologia Agrondustrial (FCA), enquanto que os frutos do segundo experimento foram armazenados em câmaria fria a 14±1°C do Departamento de Química e Bioquímica...<br>The aim of the firts experiment was to evaluate the use of gamma radiation, in a dose of 0,4kGy, on the storage temperature reduction of the banana ‘Nanica’, while in the second experiment the aim was to evaluate the quality of the banana ‘Nanica’ irradiated with 0,4kGy, and climatized in different hours after its harvest. In the first experiment the bananas ‘Nanica’ were harvested in the Fazenda Taperão, Brotas (SP) town, and sent to CBE (Companhia Brasileira de Esterilização-Cotia-SP) for irradiation and constitution of the following treatments: T1 (fruits irradiated at 0,4 kGy and stored at 16±1°C); T2 (fruits irradiated at 0,4 kGy and stored at 14±1°C); T3 (fruit irradiated ata 0,4 kGy and stored at 12±1°C); T4 (fruits non-irradiated and stored at 16±1°C); T5(fruits nonirradiated and stored at 14±1°C) and T6 (fruits non-irradiated and stored at 12±1°C). In the second experiment the bananas ‘Nanica’ were acquired from Fazenda Sacramento, Avaré (SP) town , and divided in portions according to the definitions of the following treatments: BNINC (fruits non-irradiated and non-climatized); BINC (fruits irradiated at 0,4 kGy and nonclimatized); BNIC-0 ( fruits non-irradiated and climatized in the next day after harvest); BIC- 24 (fruits irradiated at 0,4 kGy and climatized 24 hours after harvest); BIC-48 (fruits irradiated at 0,4 kGy and climatized 48 hours after harvest); BIC-72 (fruits irradiated at 0,4 kGy and climatized 72 hours after harvest) and BIC-96 (fruits irradiated at 0,4 kGy and climatized 96 hours after harvest), sent to CBE (Jarinu-SP) for irradiation and posterior climatization in Bauru (SP). The fruits of the first experiment were stored in B.O.Ds. of the department of Gestão and Tecnologia Agroindustrial (FCA), while the fruits of second experiment were stored in a cold chamber at 14±1°C in the department of Química and Bioquímica... (Complete abstract click electronic access below)

A conversão do amido, armazenado nas frutas durante seu desenvolvimento, em açúcares, é desempenhada por várias enzimas, constituindo-se em um dos principais processos do amadurecimento. A função das enzimas hidrolíticas, alfa-amilase e beta-amilase, no metabolismo amido-sacarose durante o amadurecimento de bananas, foi avaliada através da determinação dos perfis de transcrição e tradução dos seus genes. Utilizando-se da expressão heteróloga de clones de cDNA das amilases, foi possível obter as proteínas recombinantes, inclusive na sua forma enzimaticamente ativa, bem como induzir a produção de anticorpos policlonais em coelhos, com os quais pode-se acompanhar a variação nos níveis de expressão de cada uma das duas enzimas. O tratamento de bananas com o hormônio etileno induziu a antecipação dos processos de degradação do amido e síntese de açúcares em relação ao grupo de frutas controle. Enquanto no grupo controle, as variações nos níveis de proteína e transcrição relativos à alfa-amilase sugerem que há redução na expressão do gene, no grupo tratado com etileno não foi possível detectar a expressão da proteína, apesar dos incrementos na transcrição e atividade. Tal fato pode ser associado à degradação do grânulo de amido e conseqüente solubilização de proteínas ligadas à sua superfície e ao provável aumento no turnover de proteínas promovidos pelo etileno. Em resposta ao tratamento com etileno, houve antecipação dos picos de atividade relacionados especificamente com a beta-amilase, o mesmo ocorreu na detecção do transcrito e sua proteína. Tais resultados sugerem que em bananas, os padrões de expressão e atividade da beta-amilase estão diretamente relacionados à degradação do amido, respondendo também às variações hormonais na fruta, não sendo possível afirmar o mesmo para alfa-amilase.<br>The starch breakdown in plants is accomplished by several enzymes and pathways and it is the main feature of the ripening in climacteric fruits, such as banana. The function of the hydrolytic enzymes, alpha-amylase and beta-amylase, in the starch-to-sugar metabolism during banana ripening, was evaluated through the determination of the profiles of transcription and translation of its genes. Using the heterologous expression of amylases cDNA clones, was possible to get recombinant proteins in its enzymatically active form, as well as inducing the production of the polyclonal antibodies in rabbits, and use this to evaluate the expression profile of each one enzyme. The treatment of bananas with the hormone ethylene induced the anticipation of the processes of degradation of starch and synthesis of sugars in relation to the control group. While in the control group the variations of protein and transcription levels for alpha-amylase suggests a reduction in the gene expression, in the ethylene group was not possible to detect the expression of the protein, despite the increments in the transcription and activity. Such fact can be associated with the degradation of the starch granules and the resultant surface protein solubilization, and the probable increase in the protein turnover promoted by ethylene treatment. In response to the ethylene, the peak related to beta-amylase activity has been anticipated and the same was occurred with the transcription and translation of this enzyme. These results suggest that the profile of expression and activity of beta-amylase are directly related to the degradation of starch and do respond to hormonal treatment of banana fruits, which could not be affirmed for the enzyme alpha-amylase.

Banana (Musa acuminate) is a wholesome fruit that plays an important role in healthy diets and in international trade. However, many bananas are wasted and they in turn generate environmental problems as well as worsen the shortage of foods. This study aims at generating value to non-marketable fruits and at studying the effects of the drying process on the physico-chemical properties of banana. In the first part of this study, physical and chemical properties of banana were measured during ripening in order to establish predictive models between these properties and level of ripeness. To achieve this, changes in moisture content, peel color, texture, peel to pulp ratio, starch (resistant and non-resistant), mass loss, dielectric properties, total soluble solids, were measured at different stage of ripening. A hyperspectral imaging study was also conducted to validate these results. In the second part, experiments were conducted to assess the effects of maturity level and drying conditions on total, resistant and non-resistant starch contents in banana. Results obtained from the first part of this study were used to assess maturity level. The methods utilized to dry the banana slices were microwave with hot air or hot air alone, at different temperatures. Drying conditions were optimized. The hybrid drying system consisting of microwave with hot air was found to be superior to hot-air alone and the best drying temperature for unripe banana was found to be 65°C.<br>La banane (Musa acuminés) est un fruit sain qui joue un rôle important dans les régimes alimentaires équilibrées et dans le commerce international. Cependant, beaucoup de pertes sont encourues dans la manutention et la transformation des bananes ce qui génère des problèmes environnementaux et réduit sa disponibilité sur les marchés. Cette étude porte sur la valorisation des bananes déclassées et sur les effets du procédé de séchage sur ses caractéristiques physico-chimiques. Dans la première partie de l'étude, les propriétés physico-chimiques de la banane ont été mesurées à différents niveaux de maturité afin d'établir des modèles prédictifs. Pour y parvenir, la teneur en eau, la couleur de la peau, la texture, le rapport pulpe-peau, la teneur en amidon (résistant et non résistant), la perte de masse, les propriétés diélectriques, et la teneur en solides solubles totaux, ont été mesurés à différents stages de maturation. Une étude d'imagerie hyperspectrale a également été menée pour valider ces résultats. Dans la deuxième partie, des expériences ont été menées pour évaluer les effets du niveau de maturité et des conditions de séchage de la banane, sur la teneur en amidon (résistants, non-résistants t totaux). Les résultats obtenus dans la première partie de l'étude ont été utilisés pour évaluer le niveau de maturité. Les méthodes utilisées pour le séchage de tranches de bananes étaient soit : micro-ondes avec air chaud ou de l'air chaud seulement. Lors des essais, les séchoirs ont été opérées à des températures différentes et les conditions d'opération ont été optimisées. Le système de séchage hybride composé de micro-ondes avec air chaud a été jugé supérieur à l'air chaud seul et la température de séchage optimale pour la banane verte était de 65 ° C.

Para a obtenção da seqüência completa do cDNA da &#945;-amilase foi realizada a varredura de uma biblioteca de cDNA, utilizando-se iniciadores planejados a partir do consenso entre seqüências de DNA ou aminoácidos disponíveis em bancos de dados. Após a excisão do vetor pBK-CMV carregando o inserto, foram obtidos subclones e todos foram seqüênciados. Foi obtida uma seqüência clonada de 1971pb, contendo uma ORF de 1251pb, codificando uma proteina de 416 aminoácidos (aa). Esta proteína apresentou urn provável peptídeo sinal de 15 aa, peso molecular calculado de 45.080 Da e pI 5,84. A seqüência de bases obtida mostrou similaridade de 75% quando comparada corn genes de outras monocotiledôneas como arroz, milho, cevada e trigo. Para a seqüência de aminoácidos, deduzida a partir região codificadora, esta semelhança foi de ate 80%, mostrando-se altamente conservada. Os modelos das estruturas primária, secundária e terciária para a &#945;-amilase de banana coincidem em diversos pontos com estruturas determinadas por cristalografia de raios X para &#945;-amilases de outras espécies, incluindo a disposição espacial de resíduos catalíticos e de ligação de substrato e íons cálcio. Análises por northern e Southern blot sugerem que apesar da existência de uma família de genes corn múltiplas cópias, a expressão destes nas frutas não alcança níveis detectáveis por northern blot.<br>Abstract not available.

Orientador: Rogério Lopes Vieites<br>Banca: Regina Marta Evangelista<br>Banca: Magali Conceição Monteiro da Silva<br>Banca: José Maria Monteiro Sigrist<br>Banca: Luciana Costa Lima<br>Resumo: Objetivou-se no primeiro experimento avaliar o uso da radiação gama, na dose de 0,4 kGy, na redução da temperatura de armazenamento da banana 'Nanica', enquanto que no segundo experimento avaliou-se a qualidade da banana 'Nanica' irradiada a 0,4 kGy e climatizada em diferentes horas após a colheita. No primeiro experimento as bananas 'Nanica' foram adquiridas na Fazenda Taperão, cidade de Brotas (SP), enviadas a CBE (Companhia Brasileira de Esterilização-Cotia-SP) para irradiação e contituição dos seguintes tratamentos: T1 (frutas irradiadas a 0,4 kGy e armazenadas a 16±1°C); T2 (frutas irradiadas a 0,4 kGy e armazenadas a 14±1°C); T3 (frutas irradiadas a 0,4 kGy e armazenadas a 12±1°C); T4 (frutas não irradiadas e armazenadas a 16±1°C); T5 (frutas não irradiadas e armazenadas a 14±1°C) e T6 (frutas não irradiadas e armazenadas a 12±1°C). No segundo experimento as bananas 'Nanica' adquiridas na Fazenda Sacramento, cidade de Avaré (SP), também foram separadas em lotes de acordo com a definição dos tratamentos: BNINC (frutas não irradiadas e não climatizadas); BINC (frutas irradiadas a 0,4 kGy e não climatizadas); BNIC-0 (frutas não irradiadas e climatizadas no dia da colheita); BIC-24 (frutas irradiadas a 0,4 kGy e climatizadas 24 horas após a colheita); BIC-48 (frutas irradiadas a 0,4 kGy e climatizadas 48 horas após a colheita); BIC-72 (frutas irradiadas a 0,4 kGy e climatizadas 72 horas após a colheita) e BIC-96 (frutas irradiadas a 0,4 kGy e climatizadas 96 horas após a colheita), levadas a CBE (Jarinu-SP) para irradiação e posteriormente a climatização em Bauru (SP). Os frutos do primeiro experimento foram armazenados em B.O.D do Departamento de Gestão e Tecnologia Agrondustrial (FCA), enquanto que os frutos do segundo experimento foram armazenados em câmaria fria a 14±1°C do Departamento de Química e Bioquímica... (Resumo completo, clicar acesso eletrônico abaixo)<br>Abstract: The aim of the firts experiment was to evaluate the use of gamma radiation, in a dose of 0,4kGy, on the storage temperature reduction of the banana 'Nanica', while in the second experiment the aim was to evaluate the quality of the banana 'Nanica' irradiated with 0,4kGy, and climatized in different hours after its harvest. In the first experiment the bananas 'Nanica' were harvested in the Fazenda Taperão, Brotas (SP) town, and sent to CBE (Companhia Brasileira de Esterilização-Cotia-SP) for irradiation and constitution of the following treatments: T1 (fruits irradiated at 0,4 kGy and stored at 16±1°C); T2 (fruits irradiated at 0,4 kGy and stored at 14±1°C); T3 (fruit irradiated ata 0,4 kGy and stored at 12±1°C); T4 (fruits non-irradiated and stored at 16±1°C); T5(fruits nonirradiated and stored at 14±1°C) and T6 (fruits non-irradiated and stored at 12±1°C). In the second experiment the bananas 'Nanica' were acquired from Fazenda Sacramento, Avaré (SP) town , and divided in portions according to the definitions of the following treatments: BNINC (fruits non-irradiated and non-climatized); BINC (fruits irradiated at 0,4 kGy and nonclimatized); BNIC-0 ( fruits non-irradiated and climatized in the next day after harvest); BIC- 24 (fruits irradiated at 0,4 kGy and climatized 24 hours after harvest); BIC-48 (fruits irradiated at 0,4 kGy and climatized 48 hours after harvest); BIC-72 (fruits irradiated at 0,4 kGy and climatized 72 hours after harvest) and BIC-96 (fruits irradiated at 0,4 kGy and climatized 96 hours after harvest), sent to CBE (Jarinu-SP) for irradiation and posterior climatization in Bauru (SP). The fruits of the first experiment were stored in B.O.Ds. of the department of Gestão and Tecnologia Agroindustrial (FCA), while the fruits of second experiment were stored in a cold chamber at 14±1°C in the department of Química and Bioquímica... (Complete abstract click electronic access below)<br>Doutor

A enzima sacarose-fosfato sintase foi parcialmente purificada de bananas fisiologicamente imaturas (70 dias após a antese), fisiologicamente maturas pré-climatéricas (110 dias após a antese) e climatéricas (130 dias após a antese). De acordo com os resultados apresentados a SPS de banana é uma enzima constituída de subunidade de 116 kD, apresentando peso molecular nativo de 440 kD por filtração em gel e bandas de 180, 240 e 686 kD por eletroforese em gel de poliacrilamida, nos três estágios estudados. Uma sequência parcial do gene da SPS foi amplificado através de PCR, donado e seu sequenciamento indicou que a enzima de banana apresenta elevada homologia com as de outras fontes vegetais. A análise dos níveis de proteina e mRNA durante o desenvolvimento e amadurecimento do fruto permitem correlacionar o aumento de atividade com o aumento na expressão do gene da SPS. Não foram observadas alterações significativas no estado de ativação, sugestivas de modificação covalente como mecanismo de ativação durante o amadurecimento.<br>Sucrose-phosphate synthase (SPS) was purified ITom bananas at different deveIopmental stages (70, 110 and 130 days after anthesis), corresponding to tissue with different composition. Banana SPS have a subunit of 116 kD and the native enzyme have a molecular weight around 440 kD by gel fiItration and bands of 180, 240 and 686 kD by eIectrophoresis in alI stages studied. A 952 base pair polymerase chain reaction product of SPS was cloned and showed that banana SPS has a high homology with the enzyme from other species. Enzyme activity, Protein and mRNA leveI point to an increase in SPS expression during ripening. The increase in SPS activity was not correlated to changes in the activation state. The results indicate that the increase in SPS expression is an important regulatory event during banana fruit ripening.

Dentre os vários processos que concorrem para o amadurecimento da banana, a degradação do amido e sua conversão em açúcares solúveis, principalmente sacarose, são dois dos processos mais relevantes para a obtenção o sabor doce característico do fruto maduro. Embora venha sendo estudado há anos, ainda não foram esclarecidos quais os mecanismos regulatórios e os possíveis sinais hormonais envolvidos no controle da degradação do amido e na síntese da sacarose. O presente estudo objetivou avaliar o efeito do ácido indol-3-acético (AIA), um hormônio da classe das auxinas com reconhecido efeito retardador do amadurecimento, sobre o metabolismo amido-sacarose e algumas enzimas correlacionadas, em bananas. Observou-se um forte efeito retardador do hormônio sobre a degradação do amido no amido durante o amadurecimento de fatias de bananas infiltradas com uma solução contendo AIA em manitol, em comparação com fatias controle infiltradas apenas com manitol. As atividades de alfa e ß-amilase e alfa-1,4-glicosidase neutra foram afetadas pelo AIA, apresentando atraso no desenvolvimento de suas atividades durante o amadurecimento, quando comparadas às fatias controle. A atividade da fosforilase de amido aparentemente não foi afetada. A transcrição do mRNA da ß-amilase foi atrasada pelo AIA e pôde ser correlacionada ao atraso na degradação do amido Os resultados sugerem que o atraso na mobilização do amido provocado pelo AIA deve decorrer de seus efeitos sobre as enzimas amilolíticas. O trabalho também sugere a relevância da ß-amilase para o processo e que esta enzima, ao menos em parte, é regulada por transcrição. No sentido da síntese de sacarose, as atividades de SuSy e SPS não mostraram alterações significativas. A transcrição do mRNA da SuSy e da SPS não foram afetadas. O atraso no acúmulo da sacarose, observado nas fatias infiltradas com o hormônio, pode ser conseqüência da limitação de substrato para a síntese deste açúcar devido ao atraso na degradação do amido. Medidas de etileno revelaram que a produção deste hormônio não foi afetada pelo AIA, sugerindo que a degradação do amido, pelo menos em parte possa ser um evento etileno- independente. Medidas da forma livre do AIA endógeno nas fatias controle e em bananas inteiras, mostraram que os níveis desta auxina decrescem durante o amadurecimento, atingindo os menores valores durante a mobilização do amido. Nas fatias tratadas, as medidas da forma livre do AIA e de seus conjugados mostraram a existência de um eficiente sistema capaz de mobilizar o excesso do hormônio no tecido e acomodando os níveis da forma livre aos mesmos encontrados nas fatias controle e nas bananas inteiras. Esta observação pode ser temporalmente correlacionada ao atraso na degradação do amido. O presente estudo mostrou não apenas a capacidade do AIA em afetar o metabolismo amido-sacarose em bananas mas também sugere que este hormônio pode ser parte dos sinais que regulam o madurecimento em bananas.<br>During banana ripening, starch degradation and sucrose formation are important processes responsible for the sweetening of ripe fruit. Although has been studied for several years, the regulation and hormonal signals that control these metabolic processes still remains not clear. The objective of this work has been evaluate the effect of indole-3-acetic acid (IAA), an auxin with inhibitory effect on ripening, on starch-to-sucrose metabolism and some correlated enzymes. The results showed a delay on starch degradation in slices infiltrated with IAA plus mannitol comparing to slices infiltrated only with mannitol. The activities of alfa- and ß-amylase and alfa-1,4-glucosidase was delayed. Starch phosphorylase was not affected. These results suggest that IAA can delay starch degradation inhibiting, at least partially, the amylolitic activity. Synthesis of ß-amylase mRNA was strong delayed on IAA-treated slices comparing to control slices, indicating that this enzyme could be, at least partially, regulated at the transciptional level. In sucrose synthesis direction, sucrose synthase (SuSy) and sucrose-phosphate synthase (SPS) activities and mRNA transcription were not affected. This suggests that delay on sucrose formation could be a consequence of lack of substrate, since starch degradation was inhibited. Ethylene measurements didn\'t reveal any significant differences between control and IAA-treated slices suggesting that starch degradation on banana ripening could be a ethylene-independent event. Free endogenous IAA measurements on control slices and whole banana fruit showed that this IAA fraction decrease continuously in the pulp of banana during ripening, reaching the lowest levels at the same time that starch degradation begun. On IAA-treated slices, the free plus conjugate IAA showed the existence of an efficient system that mobilized the hormone excess and brought the free IAA to the same levels of control and whole fruit. This could be timely correlated with the delay on starch degradation. This work shows not only that IAA can delay the starch degradation but also suggest that IAA could be part of regulatory signals involved on banana ripening.

A banana é considerada um bom modelo de estudo para a transformação amido-sacarose, já que acumula um teor alto de amido durante o desenvolvimento, que é degradado durante o amadurecimento. Já foram detectadas em polpa de banana atividade e proteína relativa a várias enzimas supostamente envolvidas no processo de degradação do amido. Entre elas, a &#945;-amilase, a &#946;-amilase, a amido fosforilase e as glucano-água-diquinases (GWD). Estas enzimas estão envolvidas em dois processos distintos de degradação de amido em plantas: o dependente da ação inicial da &#945;-amilase e o dependente da fosforilação do grânulo pela GWD e PWD e posterior ação da &#946;-amilase. A dificuldade do estabelecimento da participação efetiva de cada enzima no processo de degradação do amido está associada a muitos fatores, entre eles a não-correlação entre atividade e real envolvimento em um processo, e a acessibilidade da enzima ao seu substrato. Aliado ao estudo da morfologia do grânulo de amido e suas modificações sofridas durante o processo de degradação que ocorre durante o amadurecimento do fruto, estudos in vitro que simulem a ação da enzima sobre o seu substrato poderiam ser mais efetivos no estabelecimento da real ação de dada enzima sobre o suposto substrato. Tentativas no sentido de obter as proteínas relativa à degradação não foram bem sucedidas. Assim, os ensaios de grânulos de amido isolados versus enzimas foram feitos com &#945;-amilase e &#946;-amilase comerciais. O grau de fosforilação da amilopectina nas posições Glic-6 e Glic-3 foi determinado, condição necessária para o início da degradação do grânulo pela &#946;-amilase. Os resultados mostraram que os grânulos de amido isolados de bananas recém colhidas, ou verdes, já estão fosforilados e as enzimas responsáveis por esta fosforilação estão associadas aos grânulos. Após 72 h de incubação dos grânulos de amido com as enzimas hidrolítica, os grânulos foram separados do tampão contendo as enzimas e os produtos de hidrólise. Os sobrenadantes foram analisados por cromatografia líquida acoplada a detector amperométrico e os grânulos por Microscopia Eletrônica de Varredura (MEV) e microscopia de força atômica (MFA). Os resultados mostraram que a &#945;-amilase hidrolisa preferencialmente regiões amorfas dos grânulos, com predominância de amilose, expondo as regiões mais cristalinas dos anéis de crescimento, enquanto que a &#946;-amilase parece atuar preferencialmente nas regiões cristalinas dos grânulos, degradando os bloquetes, que são formados por amilopectina. Pode-se concluir que ambas as enzimas parecem ser importantes no processo de degradação do amido da banana, com diferentes especificidades.<br>Banana is considered a good model to study the starch-sucrose metabolism, since it accumulates a high starch content during development, which is degraded during fruit ripening. It have been detected in banana pulp some proteins and activities of several enzymes supposedly involved in starch degradation process. Among them, &#945;-amylase, &#946;-amylase, starch phosphorylase and glucan-water-diquinases (GWD). These enzymes are involved in two separate processes of starch degradation in plants: the initial action of &#945;-amylase dependent, and the starch granule phosphorylation by GWD and PWD enzymes and subsequent action of &#946;-amylase. The difficulty of establishing the effective participation of each enzyme in the starch degradation process is associated with many factors, including the lack of correlation between real activity and involvement in the process, and accessibility of the enzyme to its substrate. Allied to study the morphology of the starch granule and its modifications suffered during the process of degradation, which occurs during the fruit ripening, in vitro studies that simulate the action of the enzyme on its substrate could be more effective in establishing the real action of a given enzyme on the argued substrate. However, attempts to obtain the proteins related to the degradation process were unsuccessful. Thus, assays of isolated starch granules versus enzymes were made with commercial &#945;-amylase and &#946;-amylase enzymes. The degree of phosphorylation of amylopectin in the Gluc-6 and Gluc-3 positions was determined, a necessary condition for the start of degradation by &#946;-amylase enzyme. The results showed that the starch granules isolated from freshly harvested bananas, or green, are already phosphorylated and the enzymes responsible for this phosphorylation is associated with the starch granules surface. After 72 h incubation of the starch granules with the hydrolytic enzymes, the granules were separated from the buffer containing the enzymes and the hydrolysis products. The supernatants were analyzed by liquid chromatography coupled with amperometric detector and the granules were visualized by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The results showed that the &#945;-amylase preferentially hydrolyzes amorphous regions of the granule, especially amylose, exposing more crystalline regions of the growth rings, whereas &#946;-amylase appears to act preferentially on crystalline regions of the granule, degrading blocklets that consist of amylopectin. It can be concluded that both enzymes appear to be important in the banana starch degradation process, with different specificities.

O acúmulo de açúcares solúveis observados em banana madura é resultado da ação de diversas enzimas que atuam sob o amido acumulado durante o seu desenvolvimento. Este processo pode ocorrer fora da planta e, em um período relativamente curto conhecido como amadurecimento. A rápida mobilização associado à escassez de trabalhos que enfoquem o processo de degradação de amido em órgãos que armazenam amido temporariamente, como bananas, o objetivo desse estudo foi localizar cultivares que se comportem diferente do modelo Nanicão, que é objeto de estudo do laboratório há muito tempo, sendo por isso, a cultivar mais conhecida e estudada. Bananas pertencentes a diferentes grupos genômicos foram selecionadas e analisadas, sendo elas: Nanicão (AAA), Terra (AAB), Mysore (AAB), Pacovan (AAB) e Figo (ABB). Quanto aos parâmetros de amadurecimento analisados, as cultivares Nanicão, Terra e Pacovan tiveram um comportamento climatérico típico. A sacarose foi o açúcar predominante em todas as cultivares seguida pela glicose e frutose que mantiveram uma proporção 1: 1. A cultivar Nanicão teve maiores teores de açúcares solúveis seguida pela Figo, Pacovan, Terra e Mysore. Em extrato bruto de banana, os maiores valores de atividade da &#946;-amilase foi verificada nos estágios finais do amadurecimento, enquanto que a da &#945;-amilase foi, praticamente, constante durante o período analisado, com exceção da Figo. Para detectar a presença das amido-fosforilases foi realizado ensaio, em extrato bruto de banana, de eletroforese em condições nãodesnaturantes (PAGE-nativo) e, duas bandas com atividade foram visualizadas nas cultivares, com exceção da Mysore. O inicio do processo de degradação de amido ocorreu anterior a produção autocatalítica de etileno e, as cultivares tiveram diferentes percentuais de degradação de amido, sendo os maiores obtidos na Pacovan seguida pela Mysore, Nanicão, Figo e Terra. Os grânulos de amido das cultivares Terra e Figo mostraram-se resistentes a hidrólise enzimática. Todas as cultivares tiveram atividade de &#945; e &#946;-amilase associadas aos grânulos presentes desde as fases iniciais do amadurecimento. Somente na cultivar Mysore a atividade ligada da &#945;-amilase foi superior ao da &#946;-amilase. O conteúdo de amilose e a distribuição de tamanhos de cadeias da amilopectina não tiveram grandes variações ao longo do amadurecimento. As micrografias revelaram que com o avanço do amadurecimento as superfícies dos grânulos de amido sofrem a exposição de estruturas, os anéis de crescimento, decorrentes da ação de enzimas. As imagens de microscopia de força atômica relevaram a presença de estruturas semelhantes ao modelo dos bloquetes na superfície dos grânulos de amido em banana.<br>The soluble sugars accumulation in mature banana is consequence of several enzymes action on accumulate starch obtained during its development processo The starch degradation can occur outside the plant in a relatively short time called ripening. Associate at the faster starch mobilization, few works are available focusing this process in organs that store starch temporarily like banana. The aim of this study was identified cultivars that show different pattern of starch degradation when compared with Nanicão model. Bananas of different genomic groups were selected and analyzed, Nanicão (AAA), Terra (AAB), Mysore (AAB), Pacovan (AAB) and Figo (ABB). The Nanicão, Terra and Pacovan cultivars had a typical c1imacteric behavior. Sucrose was the predominant sugar followed by glucose and fructose that maintained 1:1 ratio, in all cultivars. Nanicão had the higher leveis of soluble sugars followed by Figo, Pacovan, Terra and Mysore. The onset of starch degradation seems to be independent of ethylene. The higher activities of &#946;-amylase, in banana pulp, was obtained in the last ripening stages, while &#945;-amylase activities was constant and low at Nanicão and Pacovan. Two bands with activities were visualized in native PAGE which corresponded to cytosolic and plastidial forms of starchphosphorylases, with exception of Mysore. All cultivars had different perceptual of starch degradation and the higher one was observed at Pacovan, followed by Mysore, Nanicão, Figo and Terra. Starches granules of Terra and Figo showed to be resistant to enzymatic hydrolysis. All cultivars had &#945; and &#946;-amylase activities associated to granule throughout the ripening process. Only Mysore showed aamylase activity associated to granule higher than &#946;-amylase. No significant change along the ripening was observed in amylose content and amylopectin chain length distribution. The micrographs revealed that granule surface suffer changes along the ripening, exposing structures called growth rings. The Atomic Force Microscopy revealed the presence of blockets at banana granule surface.

The ripening of bananas is a process that needs to take place in accurately controlled conditions to ensure synchronization of all the metabolic processes that are involved with ripening so that the best quality product can be made available to the consumer. Optimal ripening requires the correct ambient room temperature and relative humidity, adequate ventilation and ethylene treatment. Banana ripening occurs at temperatures between 16º-18ºC, with 95% humidity and constant ventilation. Ripening is triggered when the bananas are exposed to ethylene for 24 hours. Fruit that ripens in ideal circumstances has a bright yellow colour, firm soft pulp and strong peel, are sweet tasting and have a pungent aroma. The conditions in the store and ripening rooms, especially temperature, are not always regulated to the optimum and subtropical fruits such as bananas are injured at temperatures below 12ºC. Phase transitions in the membranes, from a liquid-crystalline to a solid gel-like phase, are responsible for chilling injury. Chilling injury delays ripening, but does not noticeably influence the eating quality of the fruit. The bananas are still sweet with a firm soft pulp and strong peel. The aroma production is however reduced by the cold and undesirable colour changes occur. The chilling injured bananas are dull greyyellow in colour with brown or black spots on the peel. The peel sometimes becomes completely brown or black. The quality of the bananas is potentially influenced by this colour change since the consumer judges the fruit on visual appearance. Controlled atmosphere storage and modified atmosphere packaging reduce chilling injury and extends the life of the fruit due to delayed ripening. Chilling injured fruit consequently has less brown or black spots and sometimes even an improved yellow colour. A better quality product can be supplied to the consumer and the temperature control in the storeroom does not need to be 100% accurate. The advantages of these techniques are attributed to the modified atmospheres, namely reduced oxygen and increased carbon dioxide concentrations which influence respiration, ethylene synthesis and action.<br>Prof. C.S. Whitehead

Seasonal variations had a great influence on the ripening patterns of banana fruit. Normal ripening was enhanced or delayed by the effect of the maturing season on the fruit. Fruit maturing in summer (harvested in autumn) showed an increase in the rate of ripening, while fruit harvested in winter and spring showed a decrease in the rate of ripening. The banana fruit are sensitive to temperatures outside of their acclimated range. Due to ineffective storage and faulty handling procedures, cold and heat stress is a universal problem in bananas. Large amounts of fruit are lost due to heat and cold stress. Chilling injury occurs when bananas experience or are stored at temperatures below 13C, for a few hours to a few days. Temperatures slightly above 30C may cause extensive heat damage. The three main mechanisms suggested for the prevention of chilling and heat injury are the synthesis of small heat shock proteins, changes in the saturation of fatty acids of the membranes and suppression of the ethylene production and respiration rates. The prevention of cold and heat stress is investigated by monitoring the effect of short-term heat treatment and treatment with ethylene inhibitors on the ripening of the fruit. To determine changes in ripening the following eight ripening parameters are monitored: Yellowing, firmness of the pulp, sugar concentration, starch content, ethylene synthesis, respiration rate, rate of moisture loss and ion leakage. It was found that 1-methylcyclopropene (1-MCP) alleviates the symptoms of heat injury up to a point, but the symptoms of chilling injury were not affected. The effects of the three temperatures investigated: 35°C, 40°C and 45°C for different times. A short pre-heat treatment of 35˚C for 20 minutes proved successful to delay the ripening of the banana fruit, but did not protect the fruit against heat or chilling injury. The results of this study clearly indicate that both chilling and heat injury involve the action of ethylene and suggested that longer exposures to 1-MCP may be effective in preventing both types of injury.<br>Prof. C.S. Whitehead

"November 2002"<br>Includes bibliographyical references (leaves 150-172)<br>xvii, 172, [53] leaves : ill. (chiefly col.), plates (col.) ; 30 cm.<br>Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 2002

Title page, summary and table of contents only. The complete thesis in print form is available from the University of Adelaide Library.<br>"This study examined how the efficacy of 1-MCP varies throughout the year; the effect of concentration, duration and timing of ethylene application; the effect of hand position on the bunch; the timing of 1-MCP application in relation to ripening and harvest time; and the effect of ripening storage temperatures and chilling storage .. The findings of this study allow 1-MCP to be used in a more commercially reliable manner" -- from Abstract.<br>http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1256621<br>Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2006

碩士<br>靜宜大學<br>食品營養學系<br>103<br>The objectives of this study were to investigate the changes of starch content and physicochemical properties of banana flours and banana starch in the different ripening stages. Unripe banana were treated with ethylene gas and stored at low temperature (15℃) for seven days during ripening. The changes of total starch, resistant starch, chemical compositions and physicochemical properties were analyzed each day during ripening. The results showed the total starch and resistant starch content of banana flours in the different ripening stages were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively with progress of ripening. Free sugar content of banana increased with the increases of ripening stage. Swelling power of banana flour decreased with the increases of ripening stage, but solubility increased. These phenomenon could be the decreases of starch content of banana flour during ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. The water-soluble fiber of banana flour increased with the increases of ripening stage. As ripening stage extended, the ranges of gelatinization temperature of banana flours increased. Two endothermic peaks were appeared at the stage 7 that could be the increases of free sugar content in the banana flour during ripening. Gelatinization enthalpy of banana flour decreased with the increases of ripening stage. The similar results of gelatinization characteristics were observed in bananas flour and banana starch. The highest peak viscosity and setback of pasting properties of banana flour were observed in the stage 1 of unripen banana because of high starch content. The scanning electron micrograph of banana starch showed the size of starch granular ranged in 10-50 μm. The shapes banana starch appeared to be round and rectangle on the unripe stage. Broken granular gradually appeared on the surface of banana starch granular with the progress of ripening that could be caused by enzyme reaction during ripening.

碩士<br>國立屏東科技大學<br>食品科學系<br>87<br>The objective of the current research is to investigate the occurrence of rubbery banana. Ripening-related enzymes, component analysis, tissue microstructure observation and physical properties responsible for the phenomenon of rubberiness were systemically examined. The results were described as follows: (1) The whiteness of pulp in rubbery banana, 61.16, was lower than those in normal yellow banana 62.30 and green banana 66.34. It could be regarded as an indicator to differentiate the normal and rubbery banana. (2) The shear force measured by Universal Testing Machine turned to be a good method for constructing a nondestructive analysis of rubbery banana. (3) Microstructure inspection of lyophilized tissue of rubbery banana by scanning electron microscope showed that the starch granule was wrapped with an obscure and unknown substance. (4) Pectin content of rubbery banana, 7.12 %, was 3 times greater than that of normal banana, while starch content demonstrated a contrast result. Thus we speculated that the content of pectin was more in related to the development of rubbery banana. And, (5) the activities of two softening-related enzymes, polygalacturonase and cellulase, in rubbery banana were 3-4 times higher than those in normal one and increased with the intensity of rubberiness. a- and b-amylase following amylolytic cleavage showed higher activities in rubbery banana than those in normal banana, but no significant correlation between enzyme activity and intensity of rubberiness. The activities of phosphorylase, UDPG-pyrophosphorylase, phosphatase and sucrose phosphate synthase that drive phospholytic cleavage were 55.37, 13.42, 0.70 and 42.82 units respectively, and apparently lower than those in normal yellow bananas. In addition, sucrose synthase and invertase also showed lower activity in rubbery bananas .

碩士<br>靜宜大學<br>食品營養學系<br>104<br>Banana is the most important economic crops in Taiwan in the past decades. The changes of nutrients and physicochemical properties are critical mechanism for the quality of unripen green banana during artificial ripening period. The objectives of this study were to investigate the changes of physical properties and nutrients of banana during ripening period. The green banana were harvested and ripened by using ethylene gas for 1000 ppm and storing at low temperature (12-18℃) variably for nine days during ripening. The changes of nutrients including proximate compositions, starch, resistant starch, free sugars, minerals, vitamins, and astringent compounds were analyzed. The physicochemical properties including color of banana peel, texture and activities of browning enzymes of banana pulp were analyzed during ripening. The results showed the color of peel changed from bright green into light green and yellow gradually. Eventually, black spots were appeared on the peel of banana at the over-ripen period. At the same time, the color of pulp changed slightly between white and bright yellow. The firmness of pulp was decreased with the progress of ripening stage. Total starch and resistant starch content of banana decreased from 74%(dry basis; d.b.) and 32% to 31% and 5%, respectively. Oppositely, the free sugars content of pulp increased with the progress of ripening periods. Obviously, the increases of free sugars were the hydrolytes of starch during ripening periods. The most of water soluble vitamins content, including vitamin B1, B2, and B6, and minerals of banana remained stably during ripening period. Only vitamin C gradually increased with the progress of ripening period. Astringent compounds including tannic acid and oxalic acid of banana decreased significantly with the increases of ripening time. Polyphenol oxidase activity increased slightly at the beginning of ripening period, then decreased significantly as the banana was over-ripened. These facts inferred to the nutrient content, physicochemical properties and enzyme activities changed significantly during ripening period. These findings would offer the optimum physicochemical properties of banana for the food processing or eating quality during banana ripening period.

碩士<br>國立中興大學<br>園藝學系所<br>98<br>‘Cavendish’（‘Giant Cavendish’）, the major variety for exporting, cordially welcomed to domestic and oversea consumers, because of its superb shape and wonderful flavor. For the past years, banana fruits exported to Japan decreasingly. The investigation into Japanese market, the chief vendee, revealed that not only the unstable quality of banana fruits grown in Taiwan, but also there were more defectives produced during shipping process than in other countries. In order to supply the export market steadily with fine-quality commodities, we needs a week more for the market supply, except for the time of shipping, customs clearance, and quarantine. After harvesting, we must keep the bananas from coloring and ripening for 21-day storage life. The materials of this experiment were ‘Giant Cavendish’ banana fruits. We wished to seek the adequate chemicals and package to prolong the storage life during delivery period and the shelf life of exported banana fruits, and on condition that there were no unhealthy influences on the original processing technology and quality, and the problems of fruits ripening and decay from crown rot during storage and delivery period could be resolved. The results show that, ‘Cavendish’ banana fruits, cut into 2-3 fingers as a wisp, packed with the perforated polyethylene（PE）plastic bags showed smaller, more, and evenly distributed senescence spots than the controled group without packing. After 21-day storage and being ripened, banana fruits packed with perforated PE avoided water loss and increased color changing by 0.8-1.0 after storage and ripening. However, the perforated PE wispy packing exacerbated the decay index by 0.6, while the fungicide treatment receded by 0.7-0.8. Oxalic acid, ReTain, aspirin, wax, lime water, and alcohol, were used to treat banana fruits. The best treatment was dipped in ReTain 300 ppm for 4min reduced the decay index by 1.4. The treatment of wax（brushed on incisions）promoted color index by 0.6 and 0.8 after storage and ripening. And, the treatments of aspirin 100-fold diluted（dipped for 4min）and Wax（brushed on incisions）increased decay index after storage by 1.2 and 2.4. Both treatments above had negative impact for storage of banana fruits. Banana fruits, packaged with perforated high-density polyethylene (HDPE) plastic bags, HDPE plastic bag sealed, HDPE plastic bag sealed＋ethylene absorbent, and HDPE plastic bag sealed＋vacuum, stored at 13 ℃ for 21 days, could reduce color index by 0, 2.0, 1.4, 0.2. But only being packaged with HDPE plastic bag＋ethylene absorbed had reduced decay index by 0.6. The fruit stem sections dipped with 1% citric acid ＋ 1% sodium chloride, or 5-fold sodium hypochlorite for 4 minutes, or treated with vacuum, and then ambient humidified and ventilated at room temperature, to observe the browning and decay. All the treatments above could reduced decay index by 0.4-1.0, 0.2-0.6, and 0.2-1.8 each. The optimum treatment was sodium chloride＋citric acid which could inhibit the growth of hypha, could also reduce the browning. Although the vacuum treatment could inhibit the mildew, the improvements on browning were limited.

M.Sc.<br>Bananas are climacteric fruit which are characterised by a low rate of ethylene production and respiration during the pre-climacteric phase, followed by a sudden burst in ethylene production and respiration during ripening. Ethylene is a gaseous plant hormone that accelerates the ripening of climacteric fruit. In order to extend the shelf life of bananas the action or synthesis of ethylene must be inhibited or delayed. Examples of such inhibitors are 1- methylcyclopropene (1-MCP) an inhibitor of ethylene action, and aminoethoxyvinylglycine (AVG), an inhibitor of ethylene synthesis. The purpose of this research was to compare the effect of these two inhibitors on ripening of bananas. 1-MCP acts by blocking the ethylene receptors permanently. The results of this study indicated that 500 nL.L-1 1-MCP is more effective in delaying ripening of banana than AVG, although AVG delivered a better quality fruit in terms of colour. To be effective, bananas must be pre-treated with 1-MCP before they exposed to ethylene. The results also indicated that, the effectiveness 1-MCP to delay ripening decreases with storage time. The results show that ethylene binding to its membrane bound receptors is reversible if the exposure time to ethylene is less than 8 hours. Exposure to ethylene for 8 hours or more results in irreversible binding. However, binding only becomes permanent when exposure to ethylene exceeds 16 hours. For this reason treatment with 1-MCP becomes ineffective after exposure to ethylene for 24 hours due to the fact that ethylene has bound irreversibly and permanently to its binding sites and cannot be displaced by 1-MCP.

碩士<br>國立臺灣大學<br>園藝學研究所<br>92<br>The object of this study was to investigate the potential of chitosan as an edible coating material with modified atmosphere effect for fresh fruit. The characteristics for the formation of chitosan film were studied and the gas permeability of chitosan film was measured. Then the effects of chitosan coating on the ripening behavior of banana were studied. The formation of chitosan film was affected by several factors, including addition of emulsifier, type of solvent and the pH value. Adding 0.01% Tween 80 to the solvent enabled the chitosan solution to spread out evenly on a flat surface and facilitate the formation of a flat layer. The thickness and gas permeability of the film was affected by the concentration of the chitosan solution. Chitosan film had higher permeability for oxygen than for carbon dioxide. The measured gas permeability of the film made from1% chitosan dissolved in 1% acetic acid was 64x10-5 cc-mil/day•m2•atm and 4.96x10-5 cc-mil/day•m2•atm for oxygen and carbon dioxide respectively. The gas permeability of the chitosan film will decrease as the chitosan concentration further increased. Coating green banana fruit with 3% chitosan could delay the natural ripening for 6 days, but the same coating caused incomplete coloration of the skin. Banana fruit that were coated with chitosan before ethylene treatment all showed normal ripening behavior except the 3% treatment. However, with the increase in chitosan concentration, lower ethylene and respiration rate was observed. Banana fruit that were coated with chitosan after ethylene treatment had similar results as the previous treatment. At the brown-fleck stage, the internal carbon dioxide concentration of the 3% chitosan treated fruit was approximately 2% higher than the control, and the internal oxygen concentration was approximately 2% lower than the control. Different results were observed with respect to the internal atmosphere composition of chitosan-coated green and yellow-ripe banana fruit. In the green banana, which had low respiration rate, only 3% chitosan coating caused a slightly reduce in the internal oxygen concentration, and the internal carbon dioxide and ethylene concentration were not affected. In the yellow-ripe banana fruit, which had a high respiration rate, the internal ethylene concentration accumulated in all chitosan-coated fruit, and the internal oxygen and carbon dioxide concentration reached steady-state within 6 hours. At steady state, the internal carbon dioxide was higher than the control and the oxygen concentration was lower than the control. The above results showed that chitosan coating did cause modified atmosphere(MA) effect in treated fruit, and the MA effect will vary depending on the concentration of chitosan used as well as the ripening stage of the fruit.

碩士<br>國立臺灣大學<br>園藝學系研究所<br>85<br>Reversible protein phosphorylation mechanism is thought to play a key role in diverse biological signal transduction systems in animal, yeast, and plant. To identify protein kinases which functions during fruit ripening, we have isola ted several cDNA clones from Musa spp. using PCR and degenerate oligonucleotid es designed based on the conserved regions of the catalytic domain of protein kinases. One of the cDNA clones (pBPK3) was completely sequenced and character ized.The cDNA clone is 1172bp in length and encodes a polypeptide of 266 amino acids with a calculated molecular mass of 29,814 Da. The putative BPK3 protei n shows extensive homology to MAPKK genes from Arabidopsis, yeast and vertebra tes. Major (1.35kb) and minor (2.5kb) transcripts were detected in bract, anth er, and most abundantly in ripened banana fruit. The mRNA level of BPK3 increa sed markedly at stage 2 fruit, remained nearly constant during ripening stages and slightly decreased at stage 7 fruit. To investigate the structure of pro tein kinase genes, a genomic library of Musa spp. was screened using four cDNA s (pBPK3、pBPK6、pBPK9 and pBPK10) as probes. Thirty-three positive clones wer e obtained by screening 1.5x106 plaques under high-stringency hybridization co ndition. One of the genomic clone lBPSK70 was characterized and revealed the p resence of only one exon. The gene is 3644 bp long, and the encoded protein co ntains an open reading frame of 348 amino acids with calculated molecular mass of 38,329 Da and predicted pI of 9.41 . Sequence comparison revealed that pBP K3 cDNA was derived from BPSK70 gene. The two protein kinase genes fragments ( BPK6 and PK5) were also sequenced, and the predicted polypeptides show closely related to receptor-like serine/threonine kinase / or Raf and ribosomal prote in kinase, respectively. Northern analysis revealed that the two genes express ed in ripening banana fruit.The existence of these protein kinase genes has in dicated that the signaling pathway during fruit ripening may resemble eukaryot ic MAPK signaling cascades.

碩士<br>國立臺灣大學<br>園藝學系研究所<br>86<br>Abstract Intercellular communication is fundamental to the growth and development of higher plants. A growing body of evidence suggests that responses to ma ny signals such as plant hormones and foreign and endogenous carbohydrat e elicitors are mediated by cell-surface receptors and may involve ki nase -mediated phosphorylation. Protein phosphorylation is now recogni zed as the major general mechanism by which intracellular events are c ontrolled by external physiological stimuli. There is an integrated net work of regulatory pathways, mediated by phosphorylation-dephosphor ylation, that allows diverse cellular events to be coordinated by neural and hormonal stimuli. Bananas are typical climacteric fruit s and their ripening are regulated by ethylene. Evidence has been presented that the ethylene signal is transduced via protein phosp horylation events in plant cells. To identify protein kinases which are involved in banana fruit ripening, we isolated several ripening-re lated cDNAs encoding protein kinases in banana. A cDNA clone, pBPK10, codi ng for protein kinase was isolated from a banana fruit cDNA library. The cDNA clone pBPK10 is 1758 bp. long and encodes a polypeptide of 529 ami no acids with a predicted isoelectric point of 6.21 whose molecul ar mass is 57709 Da. The deduced amino acid sequence from cDNA pBPK10 has a putative transmembrane domain and the potential cytoplasmic domai n is highly similar to leucine rich receptor-like protein serine / th reonine kinase in plants. Northern analysis showed that the abundance of BP K10 transcript was largest in mature banana fruit. Its expression increas ed with the ripening degree in pulp, whereas, the gene expression was mor e profoundly at stage 3 in peel. The differential expression of BPK10 in pe el and pulp suggests that the gene may have different functions in peel and pulp. Genomic Southern analysis indicated that BPK10 belongs to small multigene family. Taken the structural features and the expression pattern together, we suggest that BPK10 may play important role in fruit ripening.

碩士<br>國立屏東科技大學<br>農園生產系所<br>97<br>The study was to investigate the fruit postharvest physiology, quality and the effect of hole number of perforated PE bag in carton on peel color during ripening of two Taiwan major banana cultivars, ‘Pei- Chiao’ (traditional commercial cultivar) and ‘Formosana’ (resisting banana fusarium wilt and high yield cultivar selected from ‘Pei- Chiao’ tissue culture plants) were packed by following perforated PE bag treatments: control (no PE bag), 48-hole PE bag, 64-hole PE bag, 80-hole PE bag, and 96-hole PE bag within cardboard carton. The PE bag thickness in this experiment was 0.035 mm except 48-hole PE bag was 0.02mm. The materials of banana were harvested from Taiwan Banana Research Institute which produced following Taiwan Good Agriculture Practice (TGAP). Fruit quality of banana at different hands in the same bunch and at different sites (left, middle and right) of fingers in a same hand were also compared. Results showed the respiration rate of banana fruits during pre-climacteric period of ‘Pei- Chiao’ stored in 15, 20 and 25℃ were 11.29, 12.86 and 19.65 mgCO2/Kg-hr; and ‘Formosana’ were 13.47, 13.19, and 21.90 mgCO2/Kg-hr, respectively. During storage, the respiration rate increased with increased storage temperature. The respiration rate of ‘Pei- Chiao’ was slight lower than that of ‘Formosana’. The time of climacteric rise were not different (ca.32 days) between the two cultivars when storage in 15℃. However, storage in 20 and 25℃, the climacteric rise of ‘Pei- Chiao’ appeared earlier (ca. 2 days in 20℃ and 7 days in 25℃) than ‘Formosana’. In storage, the ethylene production during pre-climacteric period of ‘Pei- Chiao’ and ‘Formosana’ were 0.06-0.08 μl/kg-hr and 0.07-0.11 μl/kg-hr respectively. The peak of respiration rate and ethylene production rate of ‘Pei- Chiao’ were earlier than those of ‘Formosana’. The ‘Pei- Chiao’ showed a faster degreening rate than that of ‘Formosana’. Packaging treatments showed the firmness of fruits with peel packed with perforated PE bag were lower than those without packed fruits in both cultivars. However, the PE packaging didn’t affect pulp firmness in the two cultivars. The total soluble solids content and sugar/acid ratio of bananas packed by perforated PE bag were higher than those of control and especially significantly higher in ‘Formosana’. The lightness of fruits packed with PE bag were significantly higher than those of control. The hue angle of packed fruits were significantly lower than those without packed fruits and the peel color were more yellow. The degreening of peel color of control reached to color index 4 (more yellow than green) was 5 and 6 days for ‘Pei- Chiao’ and ‘Formosana’, respectively. However, the degreening rate were enhanced by PE packaging. The degreening rate of ‘Pei- Chiao’ packed by 48-hole PE bag was 4 days and shortened about 1 day than those without packed. That also shortened 1 day in ‘Formosana’ packed by 48-hole PE bag. However, the degreening rate of ‘Formosana’ packed by 64-hole,80-hole and 96-hole PE bag were 4 days and the same as ‘Pei- Chiao’ packed by 48-hole PE bag. There were no difference in shelf life between these two cultivars. The first to third hand were heavier than other hand in same bunch and decreased from fourth to distal hand. The total soluble solid content, titratable acidity, pH value and sugar/acid ratio of different hands on same bunch were not significantly different. The content of titratable acidity of ‘Formosana’ was higher than ‘Pei-Chiao’ and sugar/acid ratio was reversed. Fruit and pulp firmness in different hands were not significantly different. The fruit firmness of ‘Pei-Chiao’ were lower than ‘Formosana’, but the pulp firmness were not different between the two cultivars. The peel color (lightness, hue angle and chroma) among different hands or cultivars were not significantly different. The quality (total soluble solid, titratable acidity, pH value, firmness, color, fruit weight, pulp weight and peel weight) were not different in different sites (left, middle and right) of fingers of same hand in ‘Pei-Chiao’ and ‘Formosana’. Sucrose were the major soluble sugars of ‘Pei-Chiao’ and ‘Formosana’ fruit after ripening. It account for 66.5-71 % of soluble sugars in fruit and follows by glucose (15.4- 17.8%) and fructose (14.1-16.5%). The ratio of fructose : glucose : sucrose was 1.0 : 1.0-1.2 : 4.0-4.9

碩士<br>國立屏東科技大學<br>農園生產系所<br>100<br>The aim of this study was to investigate the effect of different ‘Bai-Pi-Chun-Chiao’ and ‘Hun- Long-Chiao’ banana leaf numbers on fruit growth and different leaf numbers of shooting, to confer that the effect of different banana leaf numbers on growth quantity, storage life, quality after harvest and control banana fruit procreation. By the way, study the effect of postharvest ripening banana treatments by 1-MCP application. Moreover, to find out the best treatments of period time, concentration and temperature of 1-MCP in banana fruit including the difference of cultivars (‘Pei-Chiao’ and ‘Formosana’). The variations of fruit-length, fruit-width and fruit-circumference of ‘Bai-Pi-Chun-Chiao’ and ‘Hun- Long-Chiao’ cultivars were had trend to a logarithmic linear growth. The respiration and ethylene production rate of both cultivars in the leaf removal treatment after shooting were increased when storage temperature increases. Fruit tree after defoliation, the highest peaks of respiration and ethylene production were occurred in early stages, the ethylene peak appeared after one day that was earlier than the peak of respiration production. Banana after ripening by using ethylene treatment, the temperature of fruit-coloration rate turned to yellow-fleck with brown (7 grade) was faster than the time periods. Leaf removal after shooting of ‘Hun- Long-Chiao’ cultivar, two leaves removal treatment was extended harvest time more than four-twelve leaves removal treatments. The bunch weight of two leaves removal treatment was lower than the six-twelve leaves removal treatments. Although use of 1-MCP application was maintained degreening of fruit but a high concentration was also effected in banana fruit which cannot be degreening and deterioration. The shelf life of the fruit was prolonged by 1-MCP applications. However, the fruit exposed with 1-MCP at 25 and 10 ℃were maintained the degreening but a few peel color changed into brown. The applications of 500 nl l-1 1-MCP for 12 hours at 20℃ are appropriate method for maintain the quality and shelf life of banana fruit.